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Chicken & Cheddar Enchilada Shortcake

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INGREDIENTS

  • 3/4 cup sour cream
  • 2 Tbsp. (plus 1 tsp.) chopped cilantro, divided
  • 1 pkg. (8-count) large refrigerated buttermilk, wheat or corn biscuit dough, cooked and halved
 

DIRECTIONS

  • 1

    Combine enchilada sauce, chicken, chilies and cumin in large skillet; bring to a boil over high heat. Reduce heat; simmer, uncovered, 5 minutes or until hot. Remove from heat; stir in 1 cup cheese.

  • 2

    Combine sour cream and 2 tablespoons cilantro in small bowl. Arrange biscuits on serving plates; top with chicken mixture, cilantro, sour cream and remaining cheese. Garnish with remaining cilantro.

Chicken & Cheddar Enchilada Shortcake
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SUMMARY

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Yield: Serves: 8

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See Nutrition Facts

Serves: 8

Amount Per Serving

Calories 301

Total Fat 19.3g

Saturated Fat 10.3g

Trans Fat 5.8g

Polyunsaturated Fat 1.3g

Cholesterol 88mg

Sodium 334mg

Carbohydrates 9g

Protein 22g

Dietary Fiber 1g

Vitamin A 133%

Vitamin C 9%

Calcium 269%

Iron 1%